Spicy Eggplant Mozzarella Bites
Author: Anita
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 1 medium eggplant
  • Salt
  • All-purpose flour, for dredging
  • 2 large eggs
  • ¾ cup Italian breadcrumbs
  • ½ tsp dark chili powder
  • ¼ cup grated parmesan cheese
  • ¼ cup extra virgin olive oil (about)
  • ¼ cup diced green chiles
  • 1½ cup diced tomatoes (~2 large plum tomatoes)
  • 1 tbsp red wine vinegar or balsamic vinegar
  • 1 tbsp McCormick Bruschetta Oregano & Basil seasoning (optional)
  • 1½ cup shredded mozzarella cheese
  1. Thinly slice the eggplant into about ¼ inch rounds and lightly salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs, parmesan, and chili powder. Dredge the eggplant in the flour, then dip in the eggs, and coat with the breadcrumb mixture. Set aside on a large plate.
  2. Heat 1 tablespoon olive oil in a large nonstick skillet. Working in batches, cook the eggplant over medium heat until golden, 2-3 minutes per side, wiping off crumbs with a paper towel and adding more oil between batches as necessary. Drain on paper towels.
  3. Note: At this point you can store the eggplant in a covered container for a few hours up to a day in the fridge, then proceed with the next steps about a half hour before serving.
  4. Put the diced tomatoes in a medium bowl, add 1 tbsp red wine vinegar, 1 tbsp olive oil, and 1 tbsp McCormich Bruschetta seasoning (optional ). Blend and set aside.
  5. Preheat oven to 400°. Place the eggplant rounds on a cookie sheet. If you'd like them crunchier, bake 5 minutes to crisp them up, then remove from oven, top with diced green chiles and shredded mozzarella, and return to oven. (If already crunchy enough, just top with the chiles and mozzarella right away.)
  6. Bake until mozzarella is melted & remove from oven.
  7. Top with the diced tomatoes and serve. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/spicy-eggplant-mozzarella-appetizers/